"So tasty, cute, and totally YUMMY! All the greatness of the original versions, but MINI! No need for a traditional water bath or for the lengthy cooling time." — Lisawas
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1 1/2 cups
pumpkin pie spice
3 (8 ounce) packages
cream cheese, softened
1 (15 ounce) can
mini graham cracker pie crusts (such as Keebler®)
1 1/2 cups
ground cinnamon, or more to taste
Delicious and easy to make. I let my cream cheese set out to room temperature and added a little extra pumpkin spice. I also used a regular sized muffin/cupcake pan and made my own crust with graham cracker and butter.
Awesome recipe! Very easy and the mini pie crusts are super convenient. Made these for my hubby to take to work for this coworkers and he deemed them "too good" to take in - he wanted them for himself! If you want to make something unique for a potluck or bake sale, this is an excellent choice!
I reduced the recipe to 12 servings instead of 24, but they were quick, easy and delicious! I will be making these again!
A vanilla wafer cookie can also be used as the crust. How easy is that?
Great recipe, and so easy! The only thing I did differently was use a gingersnap cookie as the base for each cheesecake - quick, easy and added extra flavor.
I fun way to serve pumpkin cheesecake and much faster to make than the traditional one!
This is by far the most delicious pumpkin flavored anything! I too let my cream cheese sit out for about an hour, sifted the dry ingredients together before adding to the fluffed cream cheese. Also, I made my own graham cracker crusts and baked these in a muffin pan. They got RAVE reviews!!
Best dessert at our Thanksgiving get together! Next time, I will have to double the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Pumpkin Cheesecake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 158
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